Preheat oven to 350°. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.

Place kale in a food processor and pulse a few times until chopped.

In a large saucepan, heat oil over medium heat. Add garlic and sauté until golden, about a minute. Add kale, salt and pepper and sauté about 5 minutes. Add mushrooms to the pan, cook until soft, an additional 5-6 minutes. Adjust salt and pepper.

Place a piece of wax paper on the counter and lay out cooked lasagna noodles. Make sure noodles are dry. Take 1/3 cup of mushroom kale mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Ladle 1 cup of sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, until cheese melts.